Crock Pot Southwestern Chicken

4-5 frozen boneless skinless chicken breasts
1 sliced onion
1 can drained black beans
1 can drained corn
1 jar of your favorite salsa
1 8oz. block of cream cheese

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Put all ingredients in the crockpot except the cream cheese and cook on high for 4-5 hours. 30 minutes before serving, drop the cream cheese in and let it melt.

Crock Pot Ham

1 3- to 4-pound boneless ham, fully cooked
1 12-oz. can Mountain Dew
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

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Place ham into slow cooker & pour Mountain Dew over top.

Cover; cook on low 6-8 hours.

About 30 minutes before serving, combine honey & seasonings & mix with 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham & continue cooking for 30 minutes.

Let ham stand for 15 minutes before slicing.


 

Crock Pot Beef & Broccoli

With only three ingredients!!!

3/4 lb thin beef strips
2 cups fresh broccoli flowerets
1 package brown gravy mix (1 cup pkg)
1 cup water

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Place beef and broccoli in crock pot. 
Mix together the gravy mix and water.
Pour over beef & broccoli.
Cover and cook on low for 6-8 hours.

Shrimp Scampi Pasta

1/4 cup olive oil
1 lb large raw peeled and deveined shrimp
2 tablespoons minced garlic
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb angel hair pasta
1/2 chopped fresh parsley

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Bring a 6-8 qt pot of salted wtare to a boil.

Meanwhile, heat olive oil in a skillet until hot, but not smoking.

Add shrimp and saute for two minutes.  With a slotted spoon, transfer shrimp to a bowl.

Add garlic, wine, salt and papper to remaining oil in skillet.  Cook for 2 minutes.

Add butter, stirring until melted.

Stir in shrimp and remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes, then drain.

Toss pasta with shrimp mixture and parsley, serve.